.ig
:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
..
.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SHRIMP-FLAMBEE" "M" "2/13/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SHRIMP FLAMB\*(E'E" "shrimp flamb\*(e'e, shrimp saut\*(e'ed with shallots, nutmeg, flamed, sauced with cream"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Very quick and very good. Scalable for a dinner party.
.PP
From OLIVER, page 380, a crayfish recipe, modified for shrimp.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 2"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "saut\*(e' pan"
.sp
.IG "3/4 lb" "shrimp,"
shelled, uncooked, tail on ok
.IG "1" "shallot,"
chopped; optional
.IG "2 Tbsp" "olive oil"
.IG "3 Tbsp" "butter"
.sp
.IG "1/4 cup" "Armagnac, cognac,"
or \fIcalvados\fP
.IG "" "salt, white pepper,"
to taste
.IG "dash" "nutmeg;"
optional
.sp
.IG "1/2 cup" "cr\*(e`me fra\*(i^che"
.IG "1 Tbsp" "parsley,"
chopped; optional
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Saut\*(e' in the olive oil and butter, first the shallots, if used,
then add the shrimp and cook briefly, until they turn color.
.SK 2
Sprinkle with the Armagnac and flame.
.SK 3
Season with the salt, white pepper, and optionally the nutmeg.
Simmer over the lowest possible heat until shrimp just cooked;
this is only a few moments.
.SK 4
Sprinkle with the cr\*(e`me fra\*(i^che, bring to the boil, and
cook over high heat for a few moments, shaking the pan to blend the juices.
.SK 5
Add the parsley to the pan, mix, and serve immediately,
accompanied by white rice or a risotto.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
For a thicker sauce, before step 5, reserve the shrimp warm,
reduce the sauce to the desired thickness,
then either return the shrimp to the pan and finish,
or plate the shrimp and coat with the finished sauce.
.PP
Cr\*(e`me fra\*(i^che can be substituted by straight heavy cream, or
by 1 cup heavy cream with 1 Tbsp buttermilk added and allowed to thicken
warm (60 to 85 F) at room temperature, about 6 hours.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
30 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
